For Sauce: Char poblano peppers directly over a gas flame or under the broiler, rotating as needed to ensure the skin is blistered and charred on all sides. Use tongs to transfer roasted peppers to a bowl, then top with plastic wrap so the peppers steam. After 10 minutes, discard plastic wrap. Under cool running water, use clean hands to strip away the charred skin. Discard seeds. Place a large skillet over medium-high heat; add tomatillos, jalapeño peppers, green bell pepper, onion, and garlic. Slightly toast, turning frequently, until the mixture is aromatic and just begins to deepen in color.…
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